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BAM Cake converter 
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Ingredients:
For the biscuit:
- 3 eggs (size class M)
- 100 g crystal sugar
- 80 g plain flour
- 15 g BAM cocoa powder
To moisten the sponge cake:
- 130 ml of milk
- 20 g instant cocoa
For the chocolate cream:
- 200 g BAM dark chocolate
- 450 g sweet whipping cream
For the glaze:
- 110 g sweet whipping cream
- 75 g BAM dark chocolate
Instructions:
For the chocolate cubes:
1
Preheat the oven to 180°C. Whisk the eggs and sugar on high speed for 10 minutes. Sift the flour and cocoa over the egg mixture and fold in with a spatula. Spread the mixture evenly on a 26 x 18 cm baking tray lined with baking paper (bottom) and bake for 15 minutes. While the sponge cake is baking, prepare the custard. Remove the baked sponge cake from the baking tray and cool on a wire rack.
2
Melt the chocolate with 100 g of sweet cream over steam, whip the remaining cream and set aside. Cool the melted chocolate until lukewarm, then stir in the whipped cream with a spatula.
3
Cut the cooled sponge cake crosswise into two equal layers. Place the bottom layer of sponge cake on the base, moisten and place the frame. Spread half of the cream over the sponge cake and cover with the second layer of sponge cake, which is also moistened and covered with the remaining cream. Flatten the surface and put it in the fridge to cool and firm up a little.
4
Bring the cream to the boil and pour it over the chocolate. Wait for one minute and mix smooth with a spatula. Cool the chocolate slightly and pour it over the cream. Return the pastry to the fridge and chill for at least 4 hours. Slice the cooled pastry and decorate as desired.
Gluten free
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